Danylyuk I. Technology of flour culinary products with Atherina pontica powder

The thesis is devoted to the scientific substantiation and development of technology of flour culinary products from an unleavened dough using powder Atherina pontica. On the basis of the analytical review of domestic and foreign literature, it was found that the use of domestic small fish – Atherina pontica for the production of powder and its use in the technology of flour culinary products. The possibility and modes of processing of Atherina pontica into powder are grounded by convection drying of crushed fish mass from it, which allows to more fully utilize the food potential of domestic small fish stocks. The rational parameters of drying of chopped fish mass from Atherina pontica were investigated and their optimization was carried out based on mathematical modelling. The chemical composition and safety of powder from Atherina pontica have been investigated, its functional and technological properties have been substantiated, changes in the quality and safety parameters of the powder have been substantiated, and based on the obtained data, and the limits of storage time of the powder have been established. The optimal concentrations of powdered Atherina pontica and wheat sprouted flour; in a solution of seafood salt in the technology of flour, culinary products were determined. Structural-mechanical parameters of fresh dough based on flour composite mixture have been investigated. Scientifically confirmed the efficiency of the combination of fresh dough for floury culinary products of the flour composite mixture in the powder of Atherina pontica and sprouted wheat flour, in a solution of seafood salt and using 10% solution of ascorbic acid to ensure the stability of structural and mechanical parameters of fresh dough. The technology of fresh dough and an assortment of flour culinary products from it are developed. The complex estimation of quality of the finished floury culinary products is carried out. The normative documentation for new flour culinary products has been developed and approved and their implementation has been implemented in restaurants.